Blueberry and buttermilk scones with blueberry jam recipe

1. 1

   First, make the blueberry jam.

2. 2

   Place the blueberries, sugar, zest and juice of the orange in a large heavy based pan.

3. 3

   Allow the sugar to dissolve over a medium heat then increase the heat and allow to boil for approximately 20 minutes, stirring occasionally to prevent it catching on the bottom of the pan.

4. 4

   Allow to cool a little then spoon into sterilised jars.

5. 5

   Cover with a lid when completely cooled and store in the fridge for up to two weeks.

6. 6

   To make the scones, preheat the oven to 220C/200C fan/gas mark 6.

7. 7

   Wash and pat dry the blueberries, dust in a little flour.

8. 8

   Sift the flour and bicarbonate of soda into a large bowl.

9. 9

   Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.

10. 10

    Stir in the caster sugar, orange zest and blueberries, make a well in the centre and pour in the buttermilk and milk.

11. 11

    Mix together with a knife until you have a soft dough.

12. 12

    Turn out onto a lightly floured surface and knead very lightly.

13. 13

    Pat into a round 4cm thick.

14. 14

    Cut out scones using a 5cm fluted cutter, place on a lightly greased baking tray.

15. 15

    Brush the tops with a little milk.

16. 16

    Bake for 10-12 minutes until risen and golden, then cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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